Gluten-free Mexican Wedding Cakes Tasty Recipes

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Gluten-free Mexican Wedding Cakes

"Buttery cookies which can be crunchy but smooth. A gluten-loose adaptation of the traditional recipe. Make positive your substances are in reality gluten-loose. As a version, dip each cookie midway in melted chocolate chips and roll in nuts or sprinkles. Arrange on plate. These cookies freeze very well."

Ingredients :

  • 1/2 cup butter
  • 1 teaspoon gluten loose vanilla extract
  • 1 cup confectioners' sugar
  • half cup white rice flour
  • 1/4 cup cornstarch
  • 1/4 cup tapioca flour
  • 1/4 teaspoon unflavored gelatin (optional)
  • 1 cup chopped hazelnuts
  • 1 cup chopped walnuts or hazelnuts
  • confectioners' sugar for dusting

Instructions :

Prep : 10M Cook : 30M Ready in : 18M
  • Preheat the oven to 350 ranges F (a hundred seventy five ranges C).
  • In a medium bowl, blend together the butter and vanilla till properly combined. Sift together the confectioners' sugar, rice flour, cornstarch, tapioca starch and gelatin. Stir into the butter aggregate until all of the dry components have been absorbed. Mix inside the ground hazelnuts and chopped hazelnuts. Form teaspoonfuls of dough into balls, and shape into crescents. Place cookies at the least 2 inches apart onto ungreased cookie sheets.
  • Bake for 8 to ten mins within the preheated oven, until golden brown. For crispier cookies, reduce heat to 325 levels F (one hundred sixty five ranges C), and bake slightly longer. When cookies have cooled absolutely, dust with extra confectioners' sugar.

Notes :

  • Substitute hazelnuts and hazelnut flour with pecans and pecan flour, walnuts and walnut flour, or almonds and almond flour.

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